Have a sheet of parchment or plastic wrap about 12x12 laid out on your counter.
In a medium bowl and hand mixer or the bowl of your stand mixer with paddle attached, beat your butter and powdered sugar together until creamy and smooth.
Add in your salt, vanilla and malted milk powder and mix thoroughly.
Add in your flour. If using a mixer, mix on low until flour is incorporated and crumbly.
Add your chopped chocolate and mix into the dough with a rubber spatula until evenly dispersed. The dough will still look pretty crumbly but if you press it together it should stick.
Using your hands, push the dough together with your hands until it becomes a a large ball or mass. Move the dough to your parchment or plastic wrap.
Shape the dough into a log shape (round or square). There are no hard and fast rules on what size it needs to be but I generally end up with something about 6 inches long and 2 inches wide on both the other sides. Wrap in your plastic wrap or parchment after shaping.
Place your cookie dough into the refrigerator for about 1 hour, but up to 24 hours is fine.
Preheat your oven to 350°F and line a baking sheet with parchment.
After your dough has chilled at least one hour, remove it from the refrigerator and wrapping then slice into slices that are about ¼" thick.
Place your slices onto your cookie sheet giving them about 2-2½ inches space and place directly into the oven.
Bake your cookies for 10-12 minutes. For softer cookies right around the 10 minute mark the cookies should be set and ready to come out. If you want crisper cookies, wait a few more minutes until the edges have started to brown.
After the cookies have come out of the oven, I often use my spatula to fix any uneven spreading and reshape the cookies. Let sit on the baking sheet for about 5 minutes before transferring to a wire cooling tray.
Store cookies in an airtight container for up to a week. Enjoy!
